Description
Spring Veggie Egg Bake with asparagus, spinach, and peas. This easy breakfast casserole is perfect for brunch, Easter, or make-ahead meal prep.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1 cup chopped asparagus (1-inch pieces)
- 1 cup baby spinach, chopped
- ½ cup frozen peas
- 8 large eggs
- ½ cup milk
- ¼ teaspoon fine sea salt
- Pinch of black pepper
- ½ cup shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 1 tablespoons sliced green onions or chives (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish and set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the asparagus and cook for 2 to 3 minutes, until just tender.
- Add the spinach and frozen peas and cook for 1 to 2 minutes, until the spinach is wilted and the peas are warmed through. Remove from heat.
- Transfer the vegetable mixture to the prepared baking dish and spread into an even layer.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the mozzarella, Parmesan, and green onions (if using) until well combined. Pour the egg mixture evenly over the vegetables.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. If the edges start to brown too quickly, loosely tent with foil.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Notes
It’s normal for the eggs to puff up as they bake in the oven (they’ll settle back down as they cool). Just make sure the center is set and no longer jiggly before taking the casserole out of the oven.
Nutritional Values (per serving) are approximates only. Calculated with 1% milk.
Nutrition
- Serving Size: 1 slice
- Calories: 159
- Sugar: 2.5 g
- Sodium: 311.6 mg
- Fat: 9.1 g
- Saturated Fat: 2.9 g
- Carbohydrates: 5 g
- Fiber: 1.3 g
- Protein: 14.2 g
- Cholesterol: 253.4 mg